Papaye

A varied tasting platter including spring rolls, tempuras, skewers, and other fried or steamed specialties. Ideal for discovering several flavors as a starter.

Selection of steamed dim sums, likely including shrimp dumplings and pork buns. Soft texture and flavorful filling.

Open steamed dumplings filled with minced chicken and aromatics (Siu Mai). Served hot with a tender texture.

Steamed half-moon shaped Vietnamese dumplings. Translucent rice dough filling.

Banh Cuon or similar dumplings, made from a thin rice flour batter filled with minced shrimp. Served with nuoc mam sauce.

Classic steamed translucent rice dumplings filled with whole or chopped shrimp. Delicate and slightly elastic texture.

Steamed dumplings with minced chicken and aromatic filling.

Pan-fried Japanese dumplings, crispy on the bottom and soft on top, filled with chicken.

Pan-fried Japanese dumplings with a vegetarian filling.

Fried spring rolls filled with chicken, vermicelli, and vegetables. Crispy and golden, to be dipped in nuoc mam sauce.

Fried spring rolls with a 100% vegetarian filling.

Crispy fried rolls filled with shrimp.

A crispy starter combining the sweetness of shrimp and the melting texture of potato, coated and fried.

Fried and crispy pastry triangles, spicy, filled with minced beef or vegetables.

Shrimp coated in a light and airy batter, fried until golden.

Fresh (non-fried) rice paper rolls filled with shrimp, rice vermicelli, lettuce, and fresh herbs (Goi Cuon). Served cold with hoisin or nuoc mam sauce.

Fried crispy pastry dumplings filled with shrimp.

Fresh and crunchy salad made from shredded green papaya, seasoned with a sweet, sour, and spicy sauce.

Variation of green papaya salad with chicken or beef pieces.

Green papaya salad served with shrimp.

Exotic salad mixing fresh pineapple chunks with Thai herbs and a spicy sauce.

Sweet and sour Thai salad with beef and pineapple.

Shrimp version of the pineapple Thai salad.

Fresh salad combining squid and fresh pineapple with Thai flavors.

Light salad made from crunchy soy sprouts, seasoned.

Soy sprout salad with chicken pieces.

Soy sprout salad served with shrimp.

Classic sweet and sour, spicy Chinese soup, thick, with black mushrooms, tofu, and bamboo shoots.

Famous spicy and sour Thai soup, flavored with lemongrass, galangal, and kaffir lime leaves, with shrimp.

Creamy and fragrant soup (Tom Kha), blending the sweetness of coconut milk with the fresh aromas of lemongrass and fish.

Chicken version of the Thai soup with coconut milk and lemongrass (Tom Kha Gai).

Hearty meal soup with noodles and shrimp dumplings (Wonton) in a clear broth.

The national Vietnamese dish: a flat rice noodle soup in a long-simmered beef broth with spices (star anise, cinnamon). Served with various beef meats and herbs.

A spicy variation of traditional Pho, enriched with satay sauce (chilies and peanuts).

Lemongrass marinated beef skewers, grilled, served with white rice.

Lemongrass marinated beef skewers, grilled, served with rice vermicelli.

Grilled chicken skewers with lemongrass flavors, served with rice.

Grilled chicken skewers with lemongrass flavors, served with vermicelli.

Lemongrass chicken pieces, served with rice.

Vietnamese specialty (Chao Tom): shrimp paste wrapped around a sugar cane stick and grilled. Served with vermicelli.

Likely a Banh Xeo: crispy yellow Vietnamese pancake (turmeric) filled with beef, shrimp, and bean sprouts.

Beef Loc Lac: tender beef cubes marinated and stir-fried in a wok, served with tomato rice (red rice) and a fried egg.

Vegetarian version of Loc Lac, replacing beef with tofu.

Thai red curry simmered with beef and coconut milk, medium spicy and rich.

Beef stir-fried with Thai basil, often with chili.

Tiger Weeps: marinated and grilled beef slices, served on a hot plate with a spicy sauce.

Beef in satay sauce (peanut and spices), served sizzling on a hot plate.

Beef stir-fried with black pepper, served on a hot plate.

Beef slices stir-fried in a wok with onions.

Stir-fried beef dish with a spicy sauce.

Beef stir-fried with crunchy black mushrooms.

Chicken red curry with coconut milk.

Breaded and fried chicken pieces.

Chicken stir-fried with lemongrass flavor.

Chicken Kung Pao or similar, stir-fried with vegetables and peanuts/cashews, lightly spicy.

Chicken stir-fried with Thai basil leaves.

Chicken (often breaded) topped with a tangy and sweet lemon sauce.

Pieces of chicken simmered in a sweet and savory brown sauce with caramel and nuoc mam.

Chicken stir-fried with fresh ginger and chives.

Roasted duck slices with crispy, lacquered skin.

Duck stir-fried with fresh pineapple chunks, blending duck fat and fruit acidity.

Duck stir-fried with basil served on a hot plate.

Rich red curry with coconut milk and roasted duck.

Frog legs sautéed with basil and served sizzling on a hot plate.

Fried frog legs seasoned simply with salt and pepper.

Crispy fried squid seasoned with salt and pepper.

Squid stir-fried with basil on a hot plate.

Squid simmered in a creamy red curry.

Squid in spicy satay sauce on a hot plate.

Spicy stir-fried squid.

Fried shrimp seasoned with salt and pepper.

Shrimp stir-fried with basil served on a hot plate.

Shrimp in a red curry coconut milk sauce.

Shrimp stir-fried with fresh pineapple chunks.

Shrimp in a spicy sauce.

Scallops stir-fried with basil on a hot plate.

Scallops in a creamy red curry sauce.

Scallops in satay sauce served sizzling.

Scallops stir-fried with a spicy sauce.

Fried fish fillets seasoned with salt and pepper.

Fish simmered in a red curry.

Fish fillets stir-fried with basil.

Fish fillets served with a spicy sauce.

Fish stir-fried with ginger and chives.

Large prawns (Gambas) stir-fried with basil on a hot plate.

Prawns in a red curry sauce.

Whole sea bream served with basil sauce.

Salmon fillet served with a red curry sauce.

Thai-style fried rice with shrimp and pineapple.

Fried rice with yellow curry and choice of meat.

Classic fried rice with peas, eggs, and diced vegetables.

Sticky Rice, sticky texture, often eaten by hand.

Simple steamed white rice.

Wok-fried noodles with various vegetables.

Noodles stir-fried with chicken and vegetables.

Noodles stir-fried with beef and vegetables.

Noodles stir-fried with shrimp and vegetables.

Stir-fried Thai rice noodle dish with a sweet and sour tamarind sauce and vegetables.

Chicken Pad Thai.

Beef Pad Thai.

Beef Pad Thai with a hint of satay sauce.

Shrimp Pad Thai.

Assorted stir-fried vegetables in a light sauce.

Stir-fried broccoli, often with garlic.

Tofu and vegetables stir-fried served on a hot plate.

Tofu simmered in a vegetarian red curry.

Crispy fried tofu cubes seasoned with salt and pepper.

Vietnamese salad composed of cold rice vermicelli, hot lemongrass stir-fried beef, lettuce, cucumber, herbs, peanuts, and spring rolls, dressed with nuoc mam sauce.

Bo Bun with lemongrass chicken stir-fry.

Bo Bun with sautéed shrimp.

Vegetarian version of Bo Bun with tofu.

Complete set menu including starter, main course, side dish, and dessert of your choice.

Lunch or standard set menu with starter, main course, side dish, and dessert.

Menu dedicated to dim sum lovers (steamed dumplings), including an assortment of 8 pieces and a side dish.

Menu specially designed for children under 8 years old, with adapted portions and mild flavors (spring rolls, chicken skewers, rice).